This savory gluten-free cornbread stuffing is packed with caramelized mushrooms, fennel and sage. The cornbread forms a crust quickly thanks to the skillet, which makes it a great option for making ahead of time and reheating right before the meal. Though I love a little butter around the holidays, you can also make this stuffing / dressing dairy-free. For the gluten-free cornbread, I prefer to make my cornbread in advance, cube it, and allow to dry out for a day. Then I store it in the fridg...
